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Stuffed squid

4 people

Medium difficulty

1 hour approx

Ingredients:

4 squid
3 slices of wholemeal bread
1 egg
3 Fillets of Anchovies E. Amoretti di Lorenzo
20g of grated pecorino romano
20g of grated Parmesan cheese
10 Pitted Taggiasche Olives E. Amoretti di Lorenzo
1 tablespoon of capers
1 sprig of parsley
1 glass of white wine
White pepper
1 clove of garlic
3 tablespoons of Extra Virgin Olive Oil 100% Italian E. Amoretti di Lorenzo

Preparation:

First we clean and wash the squid well, after which we cut the tentacles into small pieces and pour them in a pan with a spoonful of Extra Virgin Olive Oil 100% Italian E. Amoretti di Lorenzo and the garlic clove. We start to cook and after a minute we fade with white wine, lower the heat and cover. We cut the Fillets of Anchovies E. Amoretti di Lorenzo, the capers and the Pitted Taggiasche Olives E. Amoretti di Lorenzo, bathe and stir the bread and cut it into small pieces. Add the capers, the Fillets of Anchovies E. Amoretti di Lorenzo and the Pitted Taggiasche Olives E. Amoretti di Lorenzo to the tentacles and remove the garlic. We cook another 2 minutes and turn off.

In a bowl, pour the mixture and add the pecorino, parmesan, bread, egg, pepper and chopped parsley, mix everything and with a spoon we make the squid, close with a toothpick and place the pan with 2 tablespoons of Extra Virgin Olive Oil 100% Italian E. Amoretti di Lorenzo, cook for 10 minutes and half-cooked, fade with white wine. After ten minutes, we squeeze the squid and continue cooking for another 5 minutes. Finish with a sprinkling of chopped parsley.

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